Tea Leaf Salad Recipe

Prepare fermented tea leaves

If using packed lahpet, drain any excess liquid and roughly chop or shred the fermented tea leaves so they’re loose and flaky (about 1 cup packed becomes ~1 cup shredded). Place in a mixing bowl.

Add light soy sauce, lime juice, minced garlic and chopped green chilies (if using) to the tea leaves. Toss gently to combine. Set aside to allow flavors to marry for 10–15 minutes.

If your peanuts are raw, roast them in a dry skillet over medium heat 5–7 minutes until golden and fragrant, stirring frequently. Let cool slightly and coarsely crush about half of them in a mortar and pestle or with the bottom of a jar; leave the rest roughly whole for texture.

If you don’t have pre-fried split peas, heat 1–2 teaspoons oil in a small pan and fry 1/2 cup split peas until puffed and lightly golden; drain on paper towel and salt lightly while hot. Measure and set aside.

If sesame seeds are not toasted, toast in a dry pan over low heat until fragrant (30–60 seconds). Prepare fried garlic chips and fried shallots if not bought ready-made; otherwise measure out the purchased ones.

Thinly slice the shallot or red onion and place in cold water for 5 minutes if you want to mellow the bite; drain well. Thinly shred the cabbage, julienne the carrot, and dice and de-seed the tomato. Chop cilantro and set all prepared vegetables aside.

In a small bowl, whisk together the 2 tsp peanut oil, fish sauce, palm sugar, cracked black pepper and toasted garlic oil (if using) until sugar dissolves and dressing is smooth. Taste and adjust: add a few drops more lime (from the tea-leaf mix) or a pinch more sugar if needed to balance salty-sour-sweet.

Pour the dressing into the tea leaf mixture and toss gently to coat the leaves evenly.

Add the prepared vegetables (shallot, tomato, carrot, cabbage, and cilantro) to the bowl with the tea leaves and dressing. Toss lightly just to combine — you want the tea leaves to remain distinct and not be overly mashed.

Fold in the crunchy components: first the puffs/split peas, then the majority of the crushed and whole peanuts, toasted sesame seeds, fried garlic chips and fried shallots. Reserve a small handful of whole peanuts, sesame and fried shallots for garnish.

Taste and adjust seasoning, adding a sprinkle more soy or fish sauce for salt, or a touch more lime for acidity. The salad should be complex — tangy, salty, nutty and crunchy.

Plate the tea leaf salad on a shallow bowl or platter. Scatter the reserved peanuts, sesame and fried shallots on top for a finishing crunch and visual contrast. Serve immediately so the crunchies stay crisp.